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No Egg Carrot Cake

Ingredients
  Whole wheat pastry flour 1 1⁄2 Cup (24 tbs)
  Wheat germ 1⁄2 Cup (8 tbs)
  Baking soda 1 Teaspoon
  Chopped nuts/Sunflower seeds 1⁄2 Cup (8 tbs)
  Grated carrots 1 Cup (16 tbs)
  Dates 1 Cup (16 tbs), cut into small pieces
  Honey 2⁄3 Cup (10.67 tbs)
  Safflower oil 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 1⁄4 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Plain gelatin 2 Teaspoon
  Liquid lecithin 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
Directions

Combine first four ingredients.
Set aside.
Combine remaining ingredients in a saucepan.
Bring to a boil.
Turn down heat and gently simmer for 10 minutes.
Stir occasionally.
Cool.
Stir flour mixture into cooled carrot mixture.
Pour into a well-greased and floured 6 x 10-inch pan or 8-inch-square pan.
Bake at 300° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from pan to cool on a wire rack.
Serve with frost cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot

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